Everyone talking about the pizza and oven in here... how about that tshirt !! respect for keeping it real. Summer camp of 83 for all my real OGz out there. nice pizza btw!
I'm gonna try this recipe when I get my Ooni Koda 16......but I'll have to wait until mid-August because they're so back ordered!!! Anyway, great video and it looks awesome!!!
So what are you finding out which you prefer, we have been eyeballing the Ooni pro since it has dual fuel capabilities, but it’s a much larger and heavier unit, we are looking for something for our motorcoach RV, we have an alpha allegro pizza oven at home, do you feel you’re losing anything from going from Woodfire to propane fired pizza?
Matthew, I bought the Ooni Pro last year and love it BUT the Koda 16 is better in my opinion... I wish I would have saved the money and bought the 16. The Pro has a bunch of screws you have to loosen and tighten when the oven heats up, it’s all stainless steel and hard on the eyes in the sun, and it is big and bulky/ not as easy to transport.
As an Italian myself, I can easily tell it’s an almost perfect Italian-style pizza. The only thing is I’d tear the mozzarella cheese and put a tad more, so as to make it nice and stringy! Good job! 💪
Sweet! Do you know the diameter of your turning peel? I just bought this oven and need to get one - I have a wooden peel and I’m thinking I can use the turning peel to turn and remove the pizza from the oven, saving me from having to buy a regular peel. Thanks again.
Weekend Warrior BBQ all is well and good ! Thank you for asking ! I pray the same is for you and all you hold dear . Love what you’re doing with the channel!! Keep growing !!
Nice looking pizza Buckeye. Don’t know for sure if I’ll make it out there this year. Got some serious health issues with my niece and waiting to see how that evolves/resolves. Take care stay healthy.
Thank you Keith. I have the ordinal Koda as well and the 16 is definitely hotter. So far I have gotten the stone up to 850 F in the back left and about 750 F in the middle.
Two thumbs up, if I could! THANK YOU for actually cutting your pizza and eating it and giving us a review. So many pizza vids do not, including a recent Ooni review by a certain over-rated "science" chef. Keep up the great work!
Honestly the crust looked well done and the topings and cheese didn't look cooked enough. I propose using grated cheese and thinner sliced mushrooms, and for goodness sakes put some cooked meat on there. Have a great day
I believe I put all of the links in the description box under the video. The video is a couple years old so I don't know if the cart is still available.
It’s a good idea but the oven is so small that the heat will just carry it straight out and you won’t get any smoke flavor. You could get a good smoke flavor from the Ooni pro by dumping some pellets on top of the coals
Thanks, Rick. I bought it on Amazon. The brand is DuraSteel. It was pretty expensive so I put a link below to one that Ooni makes that is a little more affordable.
It would have been nice that your cart had enough space underneath to place your propane tank on the bottom shelf to make it easier to maneuver around without having to move the propane tank separately and limit your movements.
No they are not. I will be coming out with a new video soon talking about the veggies. I posted a video on TiKTok and there was a lot of criticism about my vegetables not being cooked. This is how we like our veggies on a pizza but if you like them cooked more, you simply turn the flame down to low.
how many pizzas can you make without the stone to be cold? All the videos they make one or two pizzas I want see somebody to make 10 or 20 pizzas in a road
I cant tell too much of a difference in taste. If I had to choose between this one and the Ooni Pro, I would go with the Pro because it can be used as a wood fired oven with the door on it. Both cook an excellent pizza though
The leoparding is great, but honestly, I feel like the top was undercooked and so was the bottom. I think that's the biggest issue with these small pizza ovens, the heat distribution is uneven. You get too much heat close to the flames which cause the leoparding on the crust, but not enough top heat to cook the top thoroughly.
i think you are right as we can see with the laser sensor its almost a 50% difference in temperature between front right and back left of the oven, i think if you have a garden u can bilt a simple oven out of bricks its cheaper or more efficient
At $600 here , way to expensive. I can sit in my lounge , pick up the phone and have alot of pizzas delivered for that price and I didn't have to do anything
I bought one and i will say that this is not as easy as it is demonstrated..I have only used it two times. It is a lot of work and frankly, i think i would rather go to eat one at a pizza parlance. t doesn’t do a half at a time. It burns in seconds and is difficult to get off the peel. Would i recommend one? I don’t really know. The dough takes two days so you can’t be spontaneous. I think i waster 500 bucks, but that is my opinion. I think there must be better ones out there.
I just got this oven this week. Nice video, thank you, thumbs up. . Please! Please. Pronounce the cheese the Italian way. It's Moh tza rella! Not Matza rella. Matza rella sounds like a red neck pronunciation. Listen to an Italian say it. If you're going to eat it, and make videos about it, pronounce it correctly, please. I request that respectfully! Great video, but I cringe when I hear mozzarella pronounced like that.
My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: ruclips.net/channel/UCj9n1adcUwsUOCDMHHnYCMA
You can turn the heat down,let it stay in longer to melt the cheese...smells delicious. ..good job!
Great videos on the Koda. Do you have a link to that SS table you have it on?
Everyone talking about the pizza and oven in here... how about that tshirt !! respect for keeping it real. Summer camp of 83 for all my real OGz out there. nice pizza btw!
I just got my Ooni Koda 16 and I can't wait to use it!!!!! Thanks for the helpful tips!
How has your experience been so far? Is it worth the price when cooking pizzas occasionally (like twice/thrice a month)?
You’re the Ron Swanson of pizza my friend!!!!!
Cool. Just got mine. Gonna try Sunday after football!
Just ordered mine, can’t wait!
Recommend you cut down on flour. That is what I assume cause the burning on the stone and which also should add bitter taste to your pizza.
I'm gonna try this recipe when I get my Ooni Koda 16......but I'll have to wait until mid-August because they're so back ordered!!! Anyway, great video and it looks awesome!!!
Thank you! I love that sourdough recipe. It’s my go to recipe for pizza.
I hit thumbs up while the ad was playing. Boom.
Mike, your becoming a master pizza maker. Enjoy your weekend.
Thanks, Tommy! They are a lot of fun to make. I really enjoy it.
Mike I like the equator technique when stretching the dough..
What camera equipment do you use? The mic is really clear.
So what are you finding out which you prefer, we have been eyeballing the Ooni pro since it has dual fuel capabilities, but it’s a much larger and heavier unit, we are looking for something for our motorcoach RV, we have an alpha allegro pizza oven at home, do you feel you’re losing anything from going from Woodfire to propane fired pizza?
Matthew, I bought the Ooni Pro last year and love it BUT the Koda 16 is better in my opinion... I wish I would have saved the money and bought the 16. The Pro has a bunch of screws you have to loosen and tighten when the oven heats up, it’s all stainless steel and hard on the eyes in the sun, and it is big and bulky/ not as easy to transport.
Weekend Warrior BBQ thank you those are all very good points to consider
Very nice backyard.
As an Italian myself, I can easily tell it’s an almost perfect Italian-style pizza. The only thing is I’d tear the mozzarella cheese and put a tad more, so as to make it nice and stringy! Good job! 💪
Thank you!
Sweet! Do you know the diameter of your turning peel? I just bought this oven and need to get one - I have a wooden peel and I’m thinking I can use the turning peel to turn and remove the pizza from the oven, saving me from having to buy a regular peel. Thanks again.
The turning peel is 8"
@@WeekendWarriorBBQ Excellent, thank you.
You do a fantastic job so thank you for sharing
Wow man it’s been a while . Looks like you went from the PITBOSS to the Boss laying down the pizza sauce ! Lol. Keep up the good work .
Jose, it has been a while! I hope you are doing well my friend!
Weekend Warrior BBQ all is well and good ! Thank you for asking ! I pray the same is for you and all you hold dear . Love what you’re doing with the channel!! Keep growing !!
Nice looking pizza Buckeye. Don’t know for sure if I’ll make it out there this year. Got some serious health issues with my niece and waiting to see how that evolves/resolves. Take care stay healthy.
Thank you, John! I wish your niece and family the best. Be safe.
Thank you. Last I heard she was back in ICU at Cleveland Clinic. Everything in a holding pattern.
Do you think if you added chicken as a topping that it can cook that during the 30 second increments?
We always pre-cook the chicken. I'm not sure if it would cook that fast and it might make your crust soggy.
@@WeekendWarriorBBQ good advice thx you
Amazing look's awesome! I have the original Koda, does this one get as hot? How hot can you get the stone? Cheers
Thank you Keith. I have the ordinal Koda as well and the 16 is definitely hotter. So far I have gotten the stone up to 850 F in the back left and about 750 F in the middle.
Weekend Warrior BBQ Thanks , think I will need to get one :)
New York-Style Pizza in the Ooni Pro: ruclips.net/video/YMVsaxDK_vg/видео.html
Nice pie. Tear the mozza into smaller pieces and distribute a little more liberally to get that flavor everywhere
Loved how you made this pizza 8)
Thank you :)
I noticed on other videos the 12 inch oven has a bunch of burnt pizzas. Do you find the 16 inch oven has less burn since there is more room?
Ive burnt plenty of pizzas in this one too... the secret is to turn the flame as low as it will go after the stone is preheated.
Yeah that looked good, nice one!!!
Two thumbs up, if I could! THANK YOU for actually cutting your pizza and eating it and giving us a review. So many pizza vids do not, including a recent Ooni review by a certain over-rated "science" chef. Keep up the great work!
Thank you, Tom. Its been a while since I did a pizza video. I need to put one out soon :)
Honestly the crust looked well done and the topings and cheese didn't look cooked enough. I propose using grated cheese and thinner sliced mushrooms, and for goodness sakes put some cooked meat on there. Have a great day
good one champ
How do you get the bottom more done without burning up the top
you have to turn the flame down to its lowest setting. You can see how to do that in my last Ooni 16 video: ruclips.net/video/j7B6Hrt0s1M/видео.html
Where did you buy your cart from?
I believe I put all of the links in the description box under the video. The video is a couple years old so I don't know if the cart is still available.
Bravo hai fatto un ottimo lavoro! Great job !! I orden the same owen
Grazie. Ho un nuovo video in arrivo il mese prossimo. Thank you. I have a new video coming next month :)
what would you think about a smoke tube inside this?
It’s a good idea but the oven is so small that the heat will just carry it straight out and you won’t get any smoke flavor. You could get a good smoke flavor from the Ooni pro by dumping some pellets on top of the coals
You should make the pizza on the wooden Peel? You temperature was off as the cheese was not fully melted?
Yeah there is a learning curve to this vs my wood fired. One of these times I’ll get it right 😁
love pizza!
wow nice oven
Thank you 😋
How long after you cook the pizza does it take for the unit to cool off
Sorry, I thought you meant the pizza. The unit takes about an hour to cool down
Ok. I will be looking this weekend to add to my collection. Thanks for the video
Excellent!. The only problem with sour dough is that the pizza comes so light I could slam 3 pies!...LOL
Thats true!
Is this cold fermented?
Yes it is
It’s not a Pie! It’s a pizza!
Great looking pie!
Thank you, Ry! I hope you have a great Holiday weekend and I know you'll be cooking something awesome :)
I’m not able to get leoparding... do you know what I could be doing wrong?
need more heat
Great video, where did you find that cart you have the oven on. Looks like a nice one.👍🏽
Thanks, Rick. I bought it on Amazon. The brand is DuraSteel. It was pretty expensive so I put a link below to one that Ooni makes that is a little more affordable.
Your buddy uses more of his finger tips to the seconded joint. Maybe you could have domed it for a bit.
Complimenti
grazie Jenny mi piace la pizza 🍕 😁
@@WeekendWarriorBBQ
😊😊😊
It would have been nice that your cart had enough space underneath to place your propane tank on the bottom shelf to make it easier to maneuver around without having to move the propane tank separately and limit your movements.
Yes. The tank fits underneath but I use the tank for my grill and wok burner as well so I just move the tank to the cooker I’m using
Wooow
where did you get the cart from?
Amazon
@@WeekendWarriorBBQ can you post the link for that cart?
@@VeronicaCBurgess Here you go: www.amazon.com/gp/product/B019ZW2DZS/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
@@WeekendWarriorBBQ which dimensions
@@kevinwallack I bought the 24" x 30" If you have the room go a little bigger... It would be nice to have a little more room
Are those mushrooms precooked?
No they are not. I will be coming out with a new video soon talking about the veggies. I posted a video on TiKTok and there was a lot of criticism about my vegetables not being cooked. This is how we like our veggies on a pizza but if you like them cooked more, you simply turn the flame down to low.
Weekend Warrior BBQ I’ll have to try it like you one of these times thank you!
@@WeekendWarriorBBQ or make them smaller pieces.
how many pizzas can you make without the stone to be cold? All the videos they make one or two pizzas I want see somebody to make 10 or 20 pizzas in a road
This oven can’t handle that many pizzas that quickly.
Prise
is there a big difference In taste from using gas and wood???
I cant tell too much of a difference in taste. If I had to choose between this one and the Ooni Pro, I would go with the Pro because it can be used as a wood fired oven with the door on it. Both cook an excellent pizza though
Thanks! Do you have a link for the Ooni Koda 16? Don’t see it on Amazon.
I do not. I think you have to buy it direct from their website right now.
I want that pizza so bad
Was that an enemy plane?
The leoparding is great, but honestly, I feel like the top was undercooked and so was the bottom. I think that's the biggest issue with these small pizza ovens, the heat distribution is uneven. You get too much heat close to the flames which cause the leoparding on the crust, but not enough top heat to cook the top thoroughly.
i think you are right as we can see with the laser sensor its almost a 50% difference in temperature between front right and back left of the oven, i think if you have a garden u can bilt a simple oven out of bricks its cheaper or more efficient
Unfortunately the toppings aren't completely cooked and cheese did not melt completely
Gas or wood what do people think?
I have both and prefer gas over the wood/charcoal.
Taste wise there is no difference. It's easier to keep even temperature with Gas. Also less hassle.
@@WeekendWarriorBBQ Thank you. Thinking between Ooni Karu and Ooni Koda 16. 🤗
Looks a little undercooked to me. No crunch at all when you cut it.
Williams Patricia Thomas Paul Lewis Robert
That thing is sexy as hell! I wish I had waited, I would have gotten this instead of my 3. Great video Mike!
Thank you Gary! I am right there with you. I bought the Pro and the original Koda and this model puts them both to shame
At $600 here , way to expensive. I can sit in my lounge , pick up the phone and have alot of pizzas delivered for that price and I didn't have to do anything
You must of been hungry, you cut that into eight pieces.
Great pizza fat
I mean the toppings are Not cooked enough and the cheese is not even melted
I think that bird wants pizza or he wants to top it
Actually the dark spots are burnt, you can skip them, take in out the dought of the frizer 30 min before cook
@9:15 "30 secs and call it done"? I call that raw. Floppy soggy pizza.
Convenient oven but no wood fired flavor.
That’s the truth. I have the Ooni Pro as well so when I want wood fired I roll with that one.
Don't use the cornmeal, it burns and gives a nasty bitter taste.
Thank you. I switched to semolina and that doesn’t burn as bad
@@WeekendWarriorBBQ Awesome!
I take it you don't know much about dough?
I bought one and i will say that this is not as easy as it is demonstrated..I have only used it two times. It is a lot of work and frankly, i think i would rather go to eat one at a pizza parlance. t doesn’t do a half at a time. It burns in seconds and is difficult to get off the peel. Would i recommend one? I don’t really know. The dough takes two days so you can’t be spontaneous. I think i waster 500 bucks, but that is my opinion. I think there must be better ones out there.
I just got this oven this week. Nice video, thank you, thumbs up. . Please! Please. Pronounce the cheese the Italian way. It's Moh tza rella! Not Matza rella. Matza rella sounds like a red neck pronunciation. Listen to an Italian say it. If you're going to eat it, and make videos about it, pronounce it correctly, please. I request that respectfully! Great video, but I cringe when I hear mozzarella pronounced like that.